Fermentation

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Fermented Jalapeno slices (lemmy.ca)

submitted 6 months ago by Levi@lemmy.ca to c/fermentation@mander.xyz

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Hi, I've recently completed one of my first ferments, and it came out pretty good but was saltier than I would like. I used a 3% salt brine, and was wondering how low can I go for ferments? I was thinking of trying 2% on my next batch, but don't want to risk it not working. Any thoughts?

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[–] itsworkthatwedo@sh.itjust.works 0 points 6 months ago (1 children)

I've had great success using 2.5% salinity for most batches. My understanding is that 2% is about the bottom range of what’s safe. You might try salting til it tastes good, figuring out what percentage that is, and try a ferment at that salinity. If it doesn't work you’ll know.

[–] Levi@lemmy.ca 0 points 6 months ago

Okay, I'll try 2.5% next. It'll probably taste great at that level anyway. Thanks!

[–] TheAsianDonKnots@lemmy.zip 0 points 6 months ago

2% by weight (not volume) will work just fine.

[–] BoulderHole@piefed.social 0 points 6 months ago

2% should be fine, just make sure to include the weight of the water.